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Buffalo-Tossed Shrimp
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Buffalo-Tossed Shrimp

Buffalo-Tossed Shrimp

with Ranch and Sweet Potato Wedges

Buttery buffalo shrimp get sandwiched between toasty brioche and slathered in ranch in tonight's pub grub-inspired recipe. A side of sweet potato wedges brings the dish together!

Tags:
Spicy
Quick Prep
Allergens:
Shrimp/Crevettes
Soy
Wheat
Milk
Egg

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp/Crevettes)

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

1 tbsp

Hot Sauce

510 g

Sweet Potato

1 tbsp

Honey

28 g

Spring Mix

80 g

Tomato

4 tbsp

Ranch Dressing

(Contains Egg, Milk)

2 unit

Green Onion

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories910 kcal
Fat43 g
Saturated Fat11 g
Carbohydrate100 g
Sugar22 g
Dietary Fiber10 g
Protein31 g
Cholesterol215 mg
Sodium2030 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Strainer
Small Bowl
Large Non-Stick Pan

Instructions

Roast sweet potato wedges
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Prep
2

Meanwhile, cut tomato into 1/4-inch slices. Thinly slice green onions.Stir together green onions and ranch dressing in a small bowl. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Cook Buffalo shrimp
3

Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Add half the hot sauce (use all for 4 ppl) and honey to the pan. Cook, stirring occasionally, until Buffalo sauce thickens slightly, 30 sec.

Toast buns
4

Meanwhile, halve buns, then arrange on an unlined baking sheet, cut-side up. Toast in the bottom of the oven until golden-brown, 5-6 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve
5

Spread 2 tbsp ranch (dbl for 4 ppl) over buns. Stack spring mix, tomatoes and Buffalo shrimp on bottom buns. Close with top buns. Divide sandwiches and sweet potato wedges between plates. Serve remaining ranch alongside for dipping.

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